Foods Recipes

1/2 c Finely chopped onion

2 tb Margarine

1 c Bulgur wheat

2 Bouillon cubes

-- (chicken-flavored) 2 c Water

1 Orange; juiced (about 1/4 c)

Sherry 1/2 c California Dried Figs

-- (finely chopped) 3 tb Sesame seeds or pine nuts

1 ts Finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with margarine. Add low fat chicken bouillon cubes and water. Measure orange juice and add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over low heat for 35 minutes. Five minutes before serving, stir in figs, sesame seeds or pine nuts and orange peel. Cover to complete cooking. Makes 4 to 6 servings. Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG, Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

1 Box Quick Brown Rice

-- (Vegetable and Herb) 2 tb Vegetable oil

1/2 md Onion; thinly sliced

2 Celery stalks; chopped

1 Green bell pepper; chopped

1 Fresh apple; chopped OR...

1/2 c -Chopped dried apples

1/4 c Raisins

1/4 c Water

2 ts Curry powder

Cook contents of box according to package directions. While rice is cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in the apples, raisins and water. Cover and steam for a few minutes until the raisins are softened. When the rice is done, add it and the curry powder to the vegetables. Stir gently until well mixed. Let sit a few minutes for the flavors to mingle. Add salt or tamari soy sauce to taste. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

6 lg Potatoes

-depends what is large! Salt to taste (optional) Boil potatoes 20 minutes (Peel them or leave them unpeeled) Cut as fries. Place on non-stick cookie sheet (or spray cookie sheet with PAM), one layer thick. Lightly sprinkle with salt if desired, or your favorite seasoning. Bake at 400 degrees for 45-60 minutes. Turn with spatula after 25 minutes. Serve Food Exchange per serving: 1 STARCH/BREAD EXCHANGES From Fabulous Foods for Friends and Family by Caviness=== Reformated 4 you and yours via Nancy O'Brion and her Meal-Master

8 lg Tomatoes

1/4 c Cider vinegar

2 tb Balsamic vinegar

2 tb Sugar

3 tb Tofu mayonnaise

1/2 ts Celery seeds

1/2 ts Dry mustard

1/4 ts White pepper

4 c Green cabbage, shredded

1 ea Tart green apple, minced

1 c Corn kernels

1 lg Green bell pepper, minced

1/4 c Red onion, minced

Salt, to taste Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter. In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnight to allow the flavours to develop. Any leftover slaw will keep refrigerated in a covered container, for 2 days.

1/2 Cucumber peeled, seeded and

Diced 2 Plum tomatoes, seeded and

Diced 1 Jar (4 oz) pimientos, diced

1/4 c Chopped scallions

1/4 c Snipped fresh parsley

1/4 c Cider vinegar

2 tb Honey

In a small bowl, combine the cucumbers, tomatoes, pimientos, scallions and parsley. In a microwavable cup, mix the vinegar and honey. Microwave on HIGH for 20 seconds. Pour over vegetables.